• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Potato-Cucumber Salad with Mango

  • Recipe Submitted by on

Category: Low Fat, Salads

 Ingredients List

  • 2 tb Cumin seeds
  • 2 tb Paprika
  • 1 tb Coriander seeds
  • 1 ts Cayenne pepper
  • 1 tb Powdered ginger
  • 1 tb Cinnamon
  • 1 ts Powdered mustard
  • 8 Red Bliss potatoes about the
  • Size of golf balls
  • 2 md Cucumbers
  • 2 Firm mangoes (or papayas)
  • 1/2 Red bell pepper, seeded
  • 1/4 c Orange juice
  • 2 tb Minced ginger
  • 2 tb Fresh lemon juice
  • 1/4 c Chopped fresh mint
  • Salt and freshly ground
  • Black pepper to taste

 Directions

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.

2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.


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